St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19
THE STAFF OF LIFE.
Various Forms in Which 1t Is
Cooked for Hungry Mortals.

Various Forms in Which 1t Is
Cooked for Hungry Mortals.
THE Cook Book is filled. No more
recipes will be used if sent in. A full
page of those now in will be printed in
next SUNDAYS GLOBE and in the
Weekly.]
BREAD.
Five pintS water. IL cake compressed
yeast, teaSpoOnfulS salt, tablespoonful
OF lard or butter, flour sufficient to form
dough. Be careful to work i'll enough
as not to need any more when making
out the loaveS, as flour used the second
time SpollS the appearance of bread.
Work the bread perfectly smooth,
which can be done i'll 20 or 80 minutes,
set aside to rise. which will take four or
five hours. When light, make into
loaVes, using as little flour as possible
on the bread: , or minutes is sufficient
for kneading each Loaf Melt little lard
through 10 the bottom of the pan,
couple inches apart to prevent bread
from cracking. Let it rise again. then
bake, When taken from the oven
sprinkle with water, wrap i'll a cloth
and set the loaves on edge 3 OF hours,
then unwrap and when cold put away
in bread box. This quantity makes
three good sized loaves.-Mrs. j. ID.
CHANVEN, 90 West Central avenue, st.
Paul.
Take quarts of flour. add l table
spoon OF salt and Il piece of lard or but
ter the size of an egg; work this well
through the flour, the same as for PIE
crust; then add l cup of yeast and work
as before; wet up with Just enough
warm water to form dough and set to
rise; when very light mix into loaves,
let rise, and bake.-MRS. ID. z. MARSH,
jamestown, Oak.
My Bread-One pint new milk quart
warm water, heaping tablespoonful of
lard OF butter,1 cup Miss Givens' or any
other good yeast; knead stiff, using all
the -four necessary, so that no more will
have to be used in the subsequent
kneadingS: cover closely and let rise
until morning, then turn out OH the
board and knead Is minutes: cover and
let rise again; then knead into lOaveS
and when very light bake in moder-
ately hot oven from q of an hour to l
hour, according to the size of the lOaVeS.
Miss RUTH MOULToN, Lakeland,
MINI.
Graham-Two cups sour milk, l cup
sweet milk, 3 cups graham flour, 2 cups
wheat flour, = teaspoons soda, teaspoon
salt, = cup sugar: mix into batter and
let rise in pans until light, bake in Il
quick oven.-MRs. FRED B. MANN, Te-
tonka, Sphinx county, Oak.
Brown-Two cups of corn meal, 9
cups of graham flour, sift mine, . cups
Of sweet milk, of sour milk, Is cup of
molasses or cup of brown sugar, but
ter the size of walnut, l teaspoonful
of soda: steam % hours and bake Is
hour.-MRS. NJ. K. GRAVES, Chatfield,
MINI.
Steam Brown-One-half cup of sour
milk, y cup of sour cream, p cup of
molasses, = even teaspoonfulS Soda .
cups of corn meal. cup flour, 2 table
spoonfuls salt: steam 2 hourS.-MRS.
MARY S. BERoL, Mortified, MINI.
COrn-TWo cups of sour milk, % cup
OF molasses, . cups corn meal, ~ cups
of white flour, l teaspoon soda and
little salt: steam 3 hours and eat while
hot.-MRs. j. S. CoNNERS, Aberdeen,
Oak.
One and one-half cups sour, or butter
milk, 2 cups corn meal. g cup flour, Is
cup sweet cream, l teaspOOnful soda
dissolved in milk, 3 eggs well beaten,
bake half an hour in moderate Oven.-
Mrs. ID. A. RICHARDS, Centerville,
Unatilla county, Oregon.
Steamed COrll-Three teacupS of sour
milk, teacup of cooking molasSeS, l
large handful of flour, ~ teaspoonful
Of soda, salt 10 suit taste, stir in corn
meal enough TO make batter as stiff as
for griddle cakes, steam hours, put in
the oven half an hour to form a crust
eat warm.-MRs. J. 3. THOMPSON, Box
81. Valley City, OAK
RuSk-One cup of sugar, l quart of
sweet milk. 8 eggs, g Of a cup of lard,
! cup of raiSinS, q cup of yeast; let
raise and then mix to stiff dough and
let raise again, and then roll in small
balls and let raise and bake in moder
ate oven until light brown.-MIss
LIZZIE COOPER, Gushing, Woodbury.
county, 10.
sour milk, 2 eggs, l teaspoonful of
salt. 2 level teaSpoonfulS of soda
dissolved in hot water and about 3
cups of corn meal and l of flour,
enough to make strong batter:
bake in gem pans or any other kind of
pan, or it will do for grddle cakes if
Ihinned by adding more milk.-MRs. j.
T. WoMACK, 1903 Girard avenue north,
Minneapolis.
TO l egg add 2 tablespoonfuls of
sugar, 2 of butter: stir well together,
then add tea cup of sweet milk, tea
spoonfuls of baking powder in flour
enough to make a stiff batter, drop in
hot tins and bake in quick Oven.-
Miss LoTTIE HILLS, ego Canada street,
st. Paul.
one quart -four scant, teaspoon
fuls of baking powder, table
spoonfuls of melted lard, 2 eggs, small
teaspoonful salt, pint of sweet milk
Mrs A. n. GILMAN, st. Paul.
Johnny Cake-Beat egg until light,
add tablespoons of sugar, pinch OF
salt, cup of sweet milk, 3 tablespoons
of flour, tablespoons of corn meal and
heaping- teaSpoon of baking powder;
bake about thirty minuteS.-MISS ANNA
2. SMITH, Crookston, MINI.
Two cups corn meal, 1 cup flour,
l teaspoonfulsait, 2 tcaSpoonfuls bak-
ing powder, thoroughly sifted to-
gether; when the oven is hot add 2
well-beaten eggs. 2 teaSpoonfulS soft
ened butter, y cup syrup or sugar: stir
all with cold sweet milk or water to a
very soft dough; pour in pan and bake
immediateIy.-M d. l.. DART, Water
town, Oak.
One egg, cup molasses, .heaping
teaspoonful melted lard, teaspoon salt,
Is teaspoon of soda, 21a cups of sour
milk. 2 cups of corn meal, ! cup of flour.
Minis. G.. n. MORGAN, 1S6 East Fifth
street, St. Paul.
Mothers egg, butter size but
ternut. e cup sugar, cup thick sour
milk. X teaspoon soda, a very little
flour. thicken with meal. not so thick
that it will not run little.-MRs. l..
WELLER, sos Tuscarora street, st. Paul.
CrullerS-SeyeQ ounces sugar, 4 ounce